| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Chicken stock |
| 1 |
tb |
Butter |
| 1 1/2 |
lb |
Asparagus — green, trimmed |
| 3 |
|
Whole eggs |
| 1/2 |
c |
Cream |
|
|
Salt, pepper |
|
|
Nutmeg |
| 2 |
|
Tomatoes |
| 6 |
|
Cherry tomatoes — halved |
|
|
Asparagus — heads |
INSTRUCTIONS
1. Bring the chicken stock to a boil with the butter. Cut the asparagus in
pieces. Set the tips aside. Add the asparagus. Cook for 8 min. Steam the
asparagus heads for 3 min. Drain.
2. Puree the asparagus in a blender. In a bowl mix the cream with the eggs.
Add the asparagus to this mixture. Season with salt, pepper and nutmeg.
3. Preheat the oven (400°).Butter the ramequins. Line the bottom of the
ramequins with asparagus tips. Fill with the asparagus puree. Sit the
ramequins in a roasting tin and pour in hot water to come half-way up the
sides. Bake in the centre of the oven f or 25 min. or until set firm.
4. Make the coulis : put in a blender the tomatoes. Mix at high peed.
Season with salt and pepper.
5. Serve on individual plates with a coulis of tomatoes, cherry tomatoes
and asparagus tips.
Recipe By : Marie-Claire
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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